The white beetroot and horseradish salad was, again, a response to my childhood: on my yiddisher grandmother's table at every meal was a condiment called "Chrain", made from a coarse puree of beetroot and horseradish. The taste has remained with me, one of my favourite vegetable dishes being beetroot and horseradish dauphinoise. The salad is simplicity - skin the beetroot with a potato peeler or a knife, cut into small dice and nuke for 3 minutes in a closed casserole dish. Refresh under cold water and mix with equal parts of mayo and creamed horseradish sauce.
To pep up a simple potato salad - Jersey Royals scraped after boiling and refreshing - I added to the mayonnaise a spoonful chives preserved in olive oil that I keep as a staple in the larder.
The final salad was a sort of kitchen sink one: lettuce, tomato, cucumber, celery, onion, mixed peppers and baby sweetcorn with a bog-standard French dressing (home-made, of course!).
Full now!
